Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties

Hydrophilic sucrose esters are widely used in whipped cream, but the relationship between their molecular structure, interfacial behavior, and whipping performance remains unclear. This study investigated three hydrophilic sucrose esters, S1170, S1570, and P1570, in sodium caseinate-stabilized cream systems. Interfacial measurements showed that sucrose ester concentration strongly affected the adsorption behavior and viscoelasticity of the oil/water interface. Low concentrations produced rheological responses consistent with the formation of a more elastic mixed interface, whereas excessive addition was associated with competitive adsorption, reduced interfacial protein coverage, and weakened interfacial viscoelasticity. The molecular structure of sucrose esters further influenced this process: S1170, with a higher polyester content, showed behavior consistent with stronger interfacial interactions, while P1570 showed a greater decrease in interfacial modulus. These interfacial differences were associated with changes in whipping behavior. At 0.10 wt%, sucrose esters slowed fat partial coalescence, prolonged the optimal whipping time, and increased overrun. At 0.50 wt%, they accelerated early-stage coalescence and increased serum loss, especially for P1570. These findings suggest that selecting appropriate sucrose ester type and dosage is essential for balancing interfacial stability, fat partial coalescence, and whipped cream quality.